This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.

This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

Pan bagnat literally means “bathed bread,” and truer words were never spoken. It takes a lot of olive oil to make this bread soft and moist, so drizzle with reckless abandon....

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans.

A brunch that beats the end-of-weekend blues: smoked salmon around a poached egg with creamy avocado, buttery brioche, and tangy sour cream-herb sauce.

Our tuna salad has a Mediterranean twist: olives and roasted red peppers. Have this sandwich for lunch at home or work or on a picnic, served with a tomato salad.

Potato pancakes with smoked salmon—a nod to Scandinavia—are an elegant take on bagels and lox. We love the contrast between the crisp pancakes and the soft, succulent salmon....

We tried this recipe with several brands and varieties of beans, and Goya’s small white beans held their shape the best.